Fall Delight: Try This Roasted Butternut Squash Salad with

Today’s Recipe: Roasted Butternut Squash Salad with Pomegranate Vinaigrette

Greetings, food lovers! Today, I am excited to share with you a delightful recipe perfect for the autumn season. As the weather starts to turn cooler and the leaves begin to change, there is nothing quite like a hearty salad to warm you up from the inside out. This Roasted Butternut Squash Salad with Pomegranate Vinaigrette is a feast for the senses, combining the sweet and nutty flavors of butternut squash with the tangy brightness of pomegranate. It’s a dish that will leave you feeling satisfied and nourished, making it perfect for a cozy night in or as a show-stopping side dish at your next dinner party.

To start, preheat your oven to 400°F (200°C). Gather your ingredients:

• 1 small butternut squash, peeled and diced (about 500g)
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed greens
• 1/2 cup pomegranate seeds
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons pomegranate juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard

Now, let’s move on to the preparation. On a baking sheet, toss the diced butternut squash with olive oil, salt, and black pepper. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and slightly caramelized. In a large salad bowl, combine the mixed greens, roasted butternut squash, pomegranate seeds, feta cheese, and chopped walnuts.

For the pomegranate vinaigrette, whisk together the pomegranate juice, red wine vinegar, honey, and Dijon mustard until well combined. Drizzle the vinaigrette over the salad and toss gently to coat everything evenly. The flavors will come together beautifully, creating a harmony of sweet, tangy, and savory notes in each bite.

Finally, serve the Roasted Butternut Squash Salad with Pomegranate Vinaigrette on a platter, and watch as your guests marvel at the vibrant colors and flavors on display. This salad is a true celebration of the season, bringing together the best of fall produce in a simple yet elegant dish.

Total weight of cooked dish: 1000g
Number of servings: 4
Average weight of one serving: 250g
Approximate calorie count per serving: 300 calories

A clever tip for this dish is to sprinkle a pinch of cinnamon over the roasted butternut squash before roasting. The warm, spicy notes of cinnamon will complement the sweetness of the squash and add an extra layer of depth to the dish.

I encourage you to give this Roasted Butternut Squash Salad with Pomegranate Vinaigrette a try and make it your own by adding your favorite ingredients or spices. It’s a versatile dish that can be easily adapted to suit your taste preferences. Enjoy the flavors of the season and happy cooking!